| Vocational Course | Culinary |
| Subject / Module | Culinary innovative techniques |
| Formative Unit | Sustainable cooking |
| Topic | Carrot in four ways |
Teaching Objectives and Learning Outcomes
| Lesson Objectives | Description |
|---|---|
| Learning Outcomes |
– follow a multi-component recipe in English and prepare a dish based on the zero-waste concept – name 6–8 ingredients and 4–5 cooking processes in English related to the recipe – explain how different cooking techniques (boiling, frying, puréeing, pasta making) affect the taste, appearance, and sustainability of a dish – plan and present their own sustainable, zero-waste dish using the vocabulary and concepts learned |
| Job Related Skills |
– name and use various vegetable processing techniques – describe the sensory characteristics of food (texture, color, taste) – make a creative dish using the whole ingredient—from root to tip |
| Content Aims |
– learns zero-waste cooking techniques and principles – read and follow a recipe in English and make sustainable substitutions |
| Communication Aims |
– use English to describe recipe ingredients, actions, and techniques – develop communication skills in group work and oral presentations – practice English-language reflection: “I used…”, “I learned…”, “Next time I will…” |
| Critical Thinking Aims |
– assess how cooking techniques and choices impact the environment – create a personal zero-waste recipe and justify the choice – search for and apply targeted information about food ingredients |
| Culture Aims |
– compare sustainable food practices of different countries – respect and understand the food heritage of other cultures – recognise the importance of the zero-waste movement in a global context |
Lesson Procedure
| Lesson Stage | Activity | Timing |
|---|---|---|
| 1. Lead-in |
– greeting and introduction of lesson objectives – survey: “What carrot dishes do you know? What can be made from carrots?” | 10 min |
| 2. Video learning and preparation |
– watch the videos: 1. Building sustainable food systems 2. World’s first ‘zero waste’ restaurant – take notes on ingredients and actions – discuss key terms and the sequence of activities – prior knowledge check (HOUT 1) |
20 min |
| 3. Reading and Discussion, Calculation and planning |
– read the recipe (carrot) – discuss which components could be substituted and why (HOUT 2) – read about calculation and complete the task, calculating and planning (HOUT 3) – describe 2 examples of the zero-waste concept (HOUT 4) |
10 min |
| 4. Practical Activity |
– prepare one carrot component (e.g. chips, cream, purée) individually or in pairs – work in pairs or individually – prepare a recipe accordingly and plans to present it (HOUT 5) |
60 min |
| 5.Self-Assessment Questions: Sustainable Cooking Project |
– reflection What went well? What could be improved next time? (HOUT 6) |
10 min |
| 6. English vocabulary quiz | – complete the Sustainable Cooking English Vocabulary Quiz to check your English vocabulary (HOUT 7) | 10 min |
Teaching Methods and Techniques
- CLIL (Content and Language Integrated Learning)
- Video-based learning
- Learning by doing
- Collaborative learning
- Language-based reflection
- Quiz
- Differentiated instruction
- Scaffolding